Radishes are polarizing little root vegetables. You slice them and put them on everything imaginable or you squinch up your nose at their peppery bite, like our cabbie did that time we shared ours with him, quartered and salted and ready for our pre-boarding snack, on the way to JFK.

It’s obvious which side of the coin we fall on.

Raw, cooked, whole, shaved, seasoned, plain, white, red, purple, we LOVE radishes. Like serrano chiles, one in the bunch always packs a bigger punch than the rest, and finding it is a fun game. Plus they’re just so pink and round and happy and crunchy. And they’re at their best right now.